we didn’t do much with our long memorial day weekend. we stayed home, relaxed, nursed a sick puppy, and made ice cream!
one of our most used wedding presents is our ice cream maker. the problem i was having with the ice cream was it would turn into a hard brick in the freezer. this year i did a little research and learned some new tricks. serious eats had a bunch of good ideas. the tuile “bowls” tasted good but they didn’t look pretty. still they worked great as a replacement for a cone.
chocolate-coconut ice cream
1/4 cup agave syrup, more if you like
1 can coconut milk
2 cups soy milk or other dairy substitute
1 tsp guar gum
2 tbs cocoa powder
1 cup dairy free gluten free chocolate chips
wisk agave and guar gum in med sauce pan until no more lumps. add milk and wisk. blend the cocoa powder with a little bit of the liquid until no lumps. dump into sauce pan. bring it to a boil slowly. cool and refrigerate overnight. don’t forget to put your ice cream canister in the freezer.
freeze according to makers directions.
1/4 cup coconut oil, melted
1/4 cup sugar
1/2 tbs flax meal mixed w/2 tbs water
1 tsp vanilla
1/4 tsp salt
1/4 tsp guar gum
3/4 cup brown rice flour
wisk oil and sugar till smooth and fluffy, add flax mixture and vanilla. wisk about 2 mins. in a separate bowl blend flour, salt and guar gum. add to sugar mixture. mix well.
separate into 4 parts. roll onto partchment paper in circular shapes as thin as possible. bake 8-10 mins until golden brown. make sure they have browned or they won’t harden. once out of oven drape over bottom of bowl or cup of choice until cooled.
they are a bit finicky and I did break one but it still tasted great with the ice cream.